No chemicals are used in the traditional viticulture practised by the family. Every grape that goes into this wine is hand selected before going through a cold maceration for 8 days before fermentation. This helps ensure that all the flavour, structure and elegance of the grape is maintained throughout the process. Only natural yeasts are used and the wine spends 20 days in the vats before aging for 3 years in oak barrels - one third of which are new oak.